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Grilled Sirloin w/Asparagus Tapenade

Source of Recipe

Marsha/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10096.1

List of Ingredients

1 Pound Green Asparagus, Peeled And Trimmed
2 Cloves Garlic, Peeled And Smashed
1/2 Cup Fresh Basil Leaves
2 Ounces (1/4 Cup) Pine Nuts
2 Teaspoons Kosher Salt
3 Tablespoons Olive Oil
2 Tablespoons Fresh Thyme Leaves
1/4 Teaspoon Freshly Ground Pepper
3 Pounds Sirloin Steak (about 1 inch thick)




Recipe

• Place the asparagus in a pot of lightly salted boiling water and cook for 3 to 4 minutes, until tender-crisp. Drain and run under cold water to stop the cooking.

• Coarsely chop about half the asparagus.

• In a food processor, combine the chopped asparagus, garlic, basil, pine nuts, and 1 teaspoon of the salt. With the motor running, pour in 1 tablespoon of the olive oil and process until finely chopped.

• In a small bowl, combine the thyme, pepper and the remaining olive oil and salt. Rub the mixture over the steak.

• Grill or broil the steak 4 to 5 minutes per side for medium. Remove the steak and let it sit, covered with foil, for 5 minutes. Divide the steak into 4 portions and serve topped with dollops of Asparagus Tapenade.

• Makes about 4 servings.